Since March, bread became scarce, yeast impossible to find and eating at home the norm. So, I decided that starting to make sourdough should be on my to do list!
It turns out that getting a starter going takes more work than I thought it would. After so many weeks of failure, we finally got one going! And, the results were pretty great:
Next up was gathering the supplies that were necessary. There’s a long list of things that make it easier, but I just needed a food scale, bread and whole wheat flour and a cast iron combo cooker. Here’s my go to: https://www.amazon.com/Lodge-Cooker-Pre-seasoned-Skillet-Convertible/dp/B0009JKG9M
I also eventually bought a banneton basket. But, you could just line a bowl with a floured kitchen towel and it works the same!
And to safeguard my awesome starter, I dehydrate some. It took too much work to go back to making starter again! (And it’s easier to share this way too!)
After many loaves of bread, I have noticed that every single one is unique. The scored line changes the top of the bread and sometimes it cracks right through the scored line and other times it doesn’t. Regardless, I think they are the most beautiful loaves of bread!
I’ll be reopening my Etsy store by the end of the month and sharing sourdough starter, along with some hand forged bread lames that the Mr. made!
I’ll be sharing my recipe that has been created from other recipes on here soon too! Happy baking and keep blooming!
llewellynhomestead 
How do you dehydrate your sourdough starter? I only bake bread 1-2 times a week and although I keep my starter in the fridge sometimes I don’t need to bake bread and don’t want my starter to, I guess….essentially die and then I have to start over. Dehydrating it is a great idea.
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It takes a couple days to bring back the starter, but I just spread it on a piece of wax paper and I let it dry out. Then I keep it in a mason jar with a packet that keeps out the moisture! It’s nice knowing that if I mess it up, I can rejuvenate it!
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